Israeli couscous, peas, preserved lemon, mint & goats’ cheese

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well – filling, fresh and very tasty. And you really don’t want to spend the weekend stuck in the kitchen. . .

Israeli couscous comes in lots of different shapes – little spheres, hoops, stars or rice grains, like the ones in the picture. They all work. You can use Palestinian maftoul, Greek or Italian orzo, or <